Healthy Carrot Cake Muffins
These gluten free healthy carrot cake muffins are made in the blender (so they're crazy easy) and taste amazing! Picky eaters love them!
Servings: 10 muffins
Calories: 143kcal
Equipment
Ingredients
- 1/2 cup almond flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 cup coconut sugar
- 1 cup carrots I used baby carrots
- 2 eggs
- 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/3 cup raisins
- 2 tablespoons walnuts chopped
Greek Yogurt Cream Cheese Drizzle
- 3 tablespoons 0% plain greek yogurt
- 3 tablespoons powdered sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line the muffin tin with 10 silicone liners.
- Add the dry ingredients to a blender and mix until oats are a powder.
- Add the carrots, eggs, almond milk, and vanilla and blend until combined (you may need to scrape the sides and bottom).
- Remove the blender from the base and add the raisins and walnuts. Fold in with a spatula.
- Pour the batter among the muffin tin, there will only be enough for ten.
- Bake for 25 minutes or until toothpick comes out clear.
For the Greek Yogurt Drizzle
- Mix all the ingredients in a small bowl. Pour it into a resealable bag and cut a small part of the corner off and drizzle over the muffins.
Notes
Store in the fridge.
Nutrition
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 154mg | Potassium: 182mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg